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Pulled Pork Sandwich

Author Stacey


  • 1 tablespoon extra-virgin olive oil
  • 3 large onions thinly sliced
  • 1/3 cup raw cane sugar
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1/3 cup cider vinegar
  • 1 cup chili sauce such as Heinz
  • 1 1/2-3 teaspoons minced chipotle chile in adobo sauce see notes
  • 3 pounds boneless pork shoulder or blade butt roast, trimmed
  • fresh rolls
  • shredded cabbage coleslaw mix


  • Heat oil in a large skillet over medium-high heat
  • Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes
  • Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more
  • Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute
  • Add vinegar and bring to a boil
  • Cook until mostly evaporated, 30 seconds to 1 minute
  • Remove from the heat and stir in chili sauce and chipotle to taste
  • Place pork in a 4-quart (or larger) slow cooker and cover with the sauce Cover and cook until the pork is almost falling apart, about 3-4 hours on High or 7-8 hours on Low
  • Transfer the pork to a cutting board and shred using two forks
  • Stir back into the sauce
  • Serve on fresh rolls with the shredded cabbage/coleslaw mix


After you use the chipotle chilis in adobo sauce, they will stay good in the refrigerator for up to 2 weeks, or up to 6 months in the freezer.